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ChickFilA Chicken Tortilla Soup in bowl.
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5 from 29 votes

Chick Fil A Chicken Tortilla Soup

This Chick Fil A Chicken Tortilla Soup copy cat recipe is full of flavor and the BEST copycat recipe. Hearty and delicious and easy to make.
Prep Time10 minutes
Cook Time45 minutes
Course: Easy Dinner Ideas
Cuisine: American
Servings: 6
Calories: 69kcal

Equipment

  • instant pot
  • blender

Ingredients

  • 2 boneless skinless chicken breast or rotisserie chicken
  • 2 cups water if cooking chicken
  • 1 32 oz. chicken stock
  • 2 15 oz. cans cannellini beans
  • 1 15 oz. can black beans
  • 1 10 oz. can rotel
  • 1 15 oz. can creamed corn
  • 1 15 oz. can whole kernel corn
  • 1 white onion; diced
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 tablespoon garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Seasoned tortilla strips for topping

Instructions

  • In the instant pot insert, add in chicken breasts and two cups water. Place lid on instant pot and turn valve to sealed position. Set to high pressure for 40 minutes (thick large chicken breasts need 40 minutes from frozen and 30 minutes not frozen). Once the instant pot stops counting release pressure. Drain juice. Shred chicken. If you want to skip this step you can just replace with rotisserie chicken.
  • In the instant pot insert add olive oil and onions. Set pot to saute on normal heat and cook for 3 minutes. Turn off saute mode. Add in shredded chicken. Drain black beans and whole kernel corn. Pour in black beans, corn, one can of cannellini beans, and rotel. Give it a stir. Add in creamed corn and whole kernel corn. Stir.
  • Add in chicken broth, garlic, cumin, salt, and pepper. Stir well. Turn on saute mode.
  • In a blender, blend the second can of cannellini beans. Pour this into the instant pot. Once it comes to a boil turn instant off and then turn on keep warm. The soup is now ready to serve.
  • Top with seasoned tortilla strips. You can find these in the salad toppings section.

Notes

Store leftover soup in an airtight container in the refrigerator for a maximum of 4 days.
If you want a thinner soup, add more chicken stock.
For an extra kick of flavor, try adding a dash of cayenne pepper.
Do not overcook the beans, as they will become mushy

Nutrition

Calories: 69kcal | Carbohydrates: 1g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 438mg | Potassium: 162mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg